| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Grain | 4 | Servings | |
INGREDIENTS
| 3 | c | Chicken stock |
| 1 | tb | Butter |
| 1 | c | Polenta <med. corn meal> (up to) |
| 4 | tb | Chipotle en adobo puree |
| 1 | ts | Salt |
INSTRUCTIONS
Date: Sun, 21 Apr 96 11:57:10 PDT From: puppet2@ibm.net From the Santa Fe School of Cooking Cookbook by Susuan Curtis: In a medium saucepan, bring the chicken stock to a boil, add the butter and slowly pour in the polenta, whisking while you pour. <This is important, as the polenta will form lumps otherwise> Reduce the heat to low, and whisk or stir the polenta for 2-3 mins. Add the chipotle puree and the salt* and continue whisking or stirring for about 10-12 mins. until the polenta is thick. Grease or spray a cookie sheet, and spread the hot polenta on it evenly.Let stand 20 mins.and cut into desired shapes for serving. Preheat oven to 350F and place polenta in oven til hot. *salt: depending on the type of broth and butter you use, adding salt might not be necessary. Taste the polenta before adding the salt. I liked this recipe 'cuz it's a real make ahead one. When i make polenta, i cut and store the pieces in the fridge, and when i want to use/eat them, i lightly brush with olive oil and throw 'em on the BBQ for a coupla mins. per side. CHILE-HEADS DIGEST V2 #301 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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